1. Look at the color - green back and white belly.

Green back: The crab shell of hairy crabs should be green mud color, smooth and shiny; the back should be coated with a layer of clear oil, which looks like gray at first glance and like a crystal lamp on closer inspection, gray with green in it. , green and shiny.

White belly: The umbilical belly carapace covered with mud is crystal white and has no ink spots; hairy crab belly shells are generally white, but good hairy crabs are white and shiny, giving people a crystal white feeling. It reflects whether the hairy crabs are stocked in high-quality water. Usually, there are dense bristle grass growing on the clear lake bottom. Hairy crabs often crawl on the aquatic plants, rub against the aquatic plants, and are constantly washed and polished in the clear water.

2. Look at the appearance - golden claws and yellow hair protruding from the navel.

Golden Claws: The claws of high-quality hairy crabs are almost as golden as tobacco, while ordinary crabs are often in contact with mud and are mostly gray-brown. Hairy crabs crawl on the bottom of the lake, often inserting their claws into the yellow mud and gravel, and often stepping on water plants. It is like crawling on a natural sports ground, and they can develop strong and powerful golden claws commensurate with their burly body.

Yellow hair: The hairs on the legs of high-quality hairy crabs are long and yellow, with straight roots and the more hairs, the stronger they are; the hairs on both claws and eight legs of hairy crabs are golden yellow, up to 3- 4 cm. Not only are the claws of ordinary crabs gray-brown, but the hairs of the crabs are also short.

Protruding navel: If you look at the protruding navel of a hairy crab, it is usually full of fat. If it is recessed, it is mostly due to lack of fat. When picking hairy crabs, those that move quickly or are relatively soft indicate that the crabs have less meat and empty shells. The plump crabs' navel will be slightly raised, indicating that they are mature.

3. Look at the weight - the heavier, the better.

Weight: Fresh crabs are heavier. For the same size, heavier crabs have more meat and fuller crab roe. When selecting, look for a crab that is of suitable size and relatively heavy as the standard, and then use this standard to select crabs of similar weight.

4. See vitality - sharp eyes.

Eye: The eyes of crabs are the most sensitive to external stimuli. Therefore, when selecting, touch the eyes of the hairy crab first. Those with more intense reactions indicate that they are fresh. A very convenient trick for selecting crabs is to pick up the bundled hairy crabs and touch their eyes with your hands to see if they blink. Blinking means they are alive.

Vitality: Turn the hairy crab over, and if it can quickly flip back with the crab legs, it means it has strong vitality; if it cannot flip back, it has poor vitality and cannot be stored for a long time.

5. Knead soft or hard - crab legs are hard.

Pinch the crab legs with your hands. If they feel soft, it means the crab has little meat, and the crab paste and crab roe cannot be very full. If the crab legs are very hard, it means it is a crab. "Strong" crabs can be selected by comparison.